SweetWater Seafood Corp.
Processors of
“PLUMPY” ® BRAND PRODUCTS
Calamari In Tomato Sauce
INGREDIENTS 3 tablespoons olive oil 3 cloves garlic, sliced 1 (28 ounce) can tomato puree 28 fluid ounces water 1/2 cup red wine 1 teaspoon salt 1 teaspoon white sugar crushed red pepper to taste 1 (16 ounce) package uncooked linguine pasta 3 pounds squid, cleaned and sliced into rings
DIRECTIONS 1. Heat olive oil in a large saucepan over medium heat. Stir in the garlic and cook until lightly brown. Stir in tomato puree, water, red wine, salt, sugar and crushed red pepper.
2. Bring to a boil. Reduce heat and simmer 30 minutes, stirring occasionally Bring a large pot of lightly salted water to a boil. Add linguine and cook for 8 to 10 minutes or until al dente; drain.
3. Stir calamari into the tomato puree mixture. Continue to simmer approximately 15 minutes, until squid is opaque. Check frequently to avoid overcooking squid. Serve squid and sauce over cooked linguine.
Fried Calamari
INGREDIENTS 1/2 to 1 pound calamari sliced into rings 1 cup flour 1 tsp paprika 1 tsp cayenne pepper Enough vegetable oil to fill bottom of heavy skillet to 1/2" Directions 1. Clean calamari and keep chilled. 2. Mix flour, paprika and cayenne in shallow bowl. 3. Heat oil to 375 degrees. 4. Toss a handful of calamari with flour, shake off excess. 5. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.
Directions 1. Clean calamari and keep chilled. 2. Mix flour, paprika and cayenne in shallow bowl. 3. Heat oil to 375 degrees. 4. Toss a handful of calamari with flour, shake off excess. 5. Fry for 3 or 4 minutes or until golden brown. Drain on paper towels and salt to taste.
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